Cathead Biscuits

4.94 from 16 votes

Soft on the inside with a golden crust on the outside these cathead biscuits will have you saying "meow"! Serve with butter, honey or slather in gravy!

Prep Time5

Cook Time25

Total Time30

Course: Bread

Cuisine: American

Servings: servings

Calories: 424kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

1 tablespoon unsalted butter melted
3 cups all-purpose flour
1 ¼ teaspoon kosher salt
2 teaspoons granulated sugar
1 ½ tablespoons baking powder
3/4 teaspoon baking soda
1 cup unsalted butter cold, cubed
1 ¾ cup buttermilk cold

Instructions

Preheat oven to 425F. Place rack in middle position. Prep 9-inch cake pan by brushing with 1 tablespoon butter over bottom and sides.
In a large bowl, mix together, flour, salt, sugar, baking powder, and baking soda. Add in cold cubed butter. Using two forks or a pastry blender, cut butter into the flour until all the butter is coated, and the butter is about the size of peas.
Using a spatula, mix in buttermilk until just combined and most of the flour is absorbed.
Divide dough into eighths and using a ½ cup measure, scoop dough into prepared pan.
Bake until the tops are craggy and deep golden brown, about 22-25 minutes.

Notes

- Don't Overwork the Dough: This is VERY important, y'all. When you're mixing your biscuit dough, be gentle. Overmixing can melt the butter, leading to tough biscuits. So just mix until everything's combined – no more.

- Use a Deep Cake Pan: For those perfectly golden and crispy edges, bake your biscuits in a deep cake pan. This helps them support each other as they rise, leading to that perfectly tall, cathead size.

- Keep Everything Cold: The secret to flaky, tender biscuits is keeping your ingredients cold. Use cold butter and buttermilk, and if the dough feels warm after mixing, pop it in the fridge for a few minutes. This helps keep those bits of butter intact!

- Sift Your Flour for Extra Fluffiness: For even lighter and fluffier biscuits, take a minute to sift your flour. This aerates the flour, making sure your biscuits rise to their full potential.

How To Store & Reheat Cathead Biscuits

To keep these fluffy cathead biscuits fresh after baking, let them cool completely and then store them in an airtight container or wrap them up tightly in plastic wrap or aluminum foil. You can leave them on the countertop if you're planning to eat them within a day or two, or pop them in the fridge if you need them to last a bit longer.

When you're ready to enjoy a biscuit or two again, the best way to reheat them is in the oven. Preheat your oven to 350°F and warm them for about 5-10 minutes, or until they're heated through and crisp on the outside.

How Long Will They Last In The Fridge?

On the countertop, your Cathead Biscuits will stay fresh for about 1-2 days. In the fridge, they can last up to a week. Just make sure they're stored properly!

Can I Freeze?

Absolutely boos! If you've got more biscuits than you can handle right away, freezing is a great option. Wrap each biscuit individually in plastic wrap and then put them in a freezer bag. They'll stay fresh in the freezer for up to 3 months. To reheat, you can either thaw it at room temperature or pop it straight into the oven from the freezer, adding a few extra minutes to the reheating time.

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